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Prep time
5 minutes
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Serves
8
Author Notes
Summery and creamy mango ice cream with sweettart pops of raspberry throughout. No churn, no fuss, all fun.
—Finchly
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Ingredients
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2 cups
very ripe mangoes, chopped
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14 ounces
sweetened condensed milk
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1 pint
heavy cream
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3 tablespoons
dry milk powder, optional
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1 pint
fresh raspberries
Directions
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In a food processor or blender, puree the mangoes and sweetened condensed milk.
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Add the heavy cream and blend at the highest speed for 2-3 minutes.
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Pour the mixture into a bowl and fold in the fresh raspberries.
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Press plastic wrap directly on top of the ice cream and freeze until set.
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